I am not sure if it’s just me (over)coming to the age or actually paying more attention but I seem to be surrounded by new mums, each of them with their very unique approach and conviction about postnatal nutrition. Last week I learnt that sugar and salt was not recommended during the first year of the newborn, and later on, I discovered that any form of lactose does not marry well with breastfeeding. My mother works with neonates and it took her years to develop the miraculous ‘new mum’s diet’ which comprises a long list of unappealing restrictions. Nevertheless, results are surprisingly positive if obediently followed. I am confident dieting alone is not the only risk factor for postnatal depression but a bland meal can certainly contribute to a saddened heart. Therefore, my challenge this week is to offer that lactose-free-devoted new mum of mine a flavourful and colourful recipe that would hopefully make her meal times more attractive so her tummy can be satisfyingly ‘refilled’.
 |
| © The Teaspoon |
Ingredients
125 Maftoul (also known as giant or pearl couscous), rinsed - I would always recommend Zaytoun's Maftoul
200 ml vegetable/meat/chicken stock
2 beetroots, pre cooked
1 tablespoon balsamic vinegar
4 tablespoons extra virgin olive oil
1 tablespoon cider vinegar
1 tablespoon ground cumin
1 small red onion, grated
1/2 teaspoon black pepper, freshly grounded
1/2 salt in flakes (I used smoked)
1/4 teaspoon chilly flakes (optional)
Fresh thyme leaves
Method
Bring the stock to the boil in a medium-sized saucepan. Add the maftoul and let it simmer at the lowest temperature for 6–8 minutes or until the grain is cooked. Add more stock if needed.
Meanwhile, place the beetroot and two tablespoons of olive oil in a food processor until a roughed texture is obtained. It doesn't need to be smooth.
Once the maftoul is cooked incorporate the beetroot and grated onion. Mix well until the beetroot dyes the maftoul. Add the rest of the olive oil, balsamic and cider vinegar, cumin, chilly flakes, salt and pepper. Garnish with an extra drizzle of olive oil and the fresh thyme leaves.
You may have this as a main, topped with grated cheese of your choice or as a side dish.
Enjoy!
Adapted from OhmyDish
 |
| © The Teaspoon |
 |
| © The Teaspoon |
No comments:
Post a Comment